Recipe
Vanilla Cream Cheese Frosting
A wonderfully tangy, light vanilla buttercream made with cream cheese. Perfect for spreading on cakes to take the flavor up a notch, or for piping onto cupcakes, since this frosting holds its shape beautifully.
Time: 15 minutes 
Difficulty: Beginner
Yield: 6 dl (approx.)*Udstyr
- Stand mixer
- Hand mixer
Ingredients
- 100 g unsalted butter (softened)
- 200 g cream cheese (plain)
- 450 g powdered sugar (about)
- 1 teaspoon vanilla extract
- 1-4 tablespoon milk or heavy cream (to reach desired consistency)
Instructions
- Add the softened butter, cut into pieces, and cream cheese to a bowl. Beat until completely smooth with an electric mixer or stand mixer.100 g unsalted butter, 200 g cream cheese
- Add the powdered sugar a little at a time, beating on low speed. Once all the powdered sugar has been added, beat on high speed until the frosting is light and fluffy. Add the vanilla extract and beat until combined.450 g powdered sugar, 1 teaspoon vanilla extract
- Add milk or heavy cream to adjust the consistency. More milk makes the frosting softer, while more powdered sugar makes it firmer.1-4 tablespoon milk or heavy cream
Notes
*YIELD: One batch of this recipe makes enough frosting for a thin coat on an 8-inch round cake, a thick layer of frosting on a rectangular cake (about 23 x 33 cm), or piped frosting (as shown in the photo) on 16-18 cupcakes.
CONSISTENCY: The consistency of the frosting comes down to the ratio of powdered sugar to milk. If your frosting is too thick, add a splash more milk. If it's too thin, add a bit more powdered sugar. Note: If your butter was very soft, the frosting may turn out too soft as well. Just pop it in the fridge until it firms up.